Easy Caramel Flan Recipe Using Condensed Milk Food

CARAMEL FLANS FROM EAGLE BRAND®

Steps:

• Heat oven to 350 degrees F.
• Cook sugar in heavy skillet over medium-low heat, stirring constantly until melted and caramel-colored. Carefully pour into 8 (6 oz.) ungreased custard cups, tilting to coat bottom completely.
• Beat eggs in medium bowl; stir in water, sweetened condensed milk, vanilla and salt. Pour into prepared custard cups; set cups in larger shallow pan. Fill larger pan with 1 inch of hot water.
• Bake 25 minutes or until knife inserted near center comes out clean. Move cups from larger pan to a wire rack; cool 1 hour. Chill several hours or overnight.
• Serve by loosening side of flan with knife; invert onto individual serving plates with rim. Top with Sugar Garnish, if desired, or garnish as desired.
• Sugar Garnish: Fill medium metal bowl half-full of ice. Combine sugar with water in medium saucepan; stir. Cover; bring to a boil. Cook over high heat 5 to 6 minutes or until light brown in color. Immediately put pan in ice for 1 minute. Carefully drizzle sugar decoratively over foil lined cookie sheet. Cool. To serve, peel from foil.

EASY CARAMEL FLAN (CREME CARAMEL)

Steps:

• Preheat oven to 325.
• Brown sugar in a saucepan till a medium dark golden brown, but not burnt and then QUICKLY transfer to the bottom of a pie plate(you may add a few tablespoons of water to help it melt).
• In a large bowl beat the eggs and then add the 2 cans of milk and vanilla extract, mixing well.
• Pour mixture into pie plate.
• Using a larger pan that the pie plate will fit in, fill half way with the boiling water, place in oven, and then place pie plate in the middle of the large pan.
• Bake for approximately 45 - 55 minutes. The center should be soft and firm but not liquidly.
• Let cool and then after running a knife around the edge to seperate, flip over onto a serving dish.

COCONUT CARAMEL FLAN

Steps:

• Preheat oven to 350ºF. in a small saucepan, combine sugar and water and cook over medium heat stirring constantly until sugar dissolves. Continue cooking until mixture is golden in color (about 4 minutes).
• Immediately pour mixture evenly into a 9-inch cake pan. (Mixture will harden and may crack slightly as it cools.)
• In a blender, blend evaporated milk, condensed milk, cream cheese, Coco Lopez, eggs y almond extract and then add coconut and mix well.
• Carefully pour mixture over caramelized sugar and place cake pan in a roasting pan, adding hot water to a depth of 1-inch in the roasting pan.
• Bake for about one hour or until a knife inserted in center comes out clean. Remove cake pan from water and cool on a wire rack at least 30 minutes.
• Cover and chill overnight. Loosen edges with a thin knife. Invert flan onto serving plate so caramel will be on the top.

EASY FLAN

Steps:

• Coat tube pan with caramelized sugar.
• Allow to harden, then place pan in container with ice cold water until the caramelized sugar cracks.
• Mix other ingredient in order, stir well and pour in mold.
• Place mold in pan with 2" hot water in preheated oven.
• Bake at 350°F for 1 hour or until firm.
• Let cool, then invert and unmold.
• Decorate with fresh berries or edible flowers, if desired.